Watermelon, Cucumber, and Feta Salad – Light, Crisp, and Perfectly Summer

Introduction

Nothing says summer like watermelon, and this simple yet vibrant Watermelon, Cucumber, and Feta Salad brings the best of the season to your plate. Juicy, sweet cubes of watermelon meet crisp cucumber, tangy red onion, and a creamy, plant-based cheese alternative—all pulled together with a light olive oil and vinegar dressing.

It’s the ultimate salad for barbecues, picnics, or anytime you need a quick, refreshing side that tastes like sunshine in a bowl.

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Why I Love This Recipe

This salad is proof that fresh, real ingredients can create magic without much effort. I especially love how the juicy watermelon balances beautifully with the slight bite of red onion and the creaminess of the cheese. And with a plant-based feta or soft vegan white cheese, it stays totally dairy-free and delightfully light.

Plus, it pairs perfectly with a drink like blueberry lemonade and finishes off a summer dinner like chicken enchiladas with crisp contrast.

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Ingredients

• 4 cups watermelon, cubed
• 1 cucumber, thinly sliced
• ½ cup crumbled cheese alternative (such as plant-based feta or mild white cheese)
• ¼ cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

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Notes & Ingredient Swaps

• Cheese: Use a dairy-free feta for a vegan version, or try goat cheese or cotija if dairy isn’t an issue.
• Add mint: Fresh mint leaves add a cool, aromatic twist that enhances the watermelon.
• Cucumber: English cucumbers work best—crisp, seedless, and not too watery.
• Onion tip: Soak red onion in ice water for 5 minutes before using to mellow the bite.

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Instructions

1. Combine the produce
In a large bowl, add the cubed watermelon, sliced cucumber, crumbled cheese alternative, and thinly sliced red onion.

2. Make the dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.

3. Dress and toss
Drizzle the dressing over the salad ingredients and toss gently to combine without crushing the watermelon.

4. Serve immediately
This salad is best served fresh and chilled. Enjoy as-is or alongside your favorite summer mains.

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Tips for Success

• Chill everything before assembling for a salad that’s cool and crisp from the first bite.
• Use a sharp knife to cleanly cube the watermelon and slice the cucumber—presentation counts!
• Don’t overdress: The fresh ingredients shine, so go light with the dressing.
• Toss gently to keep watermelon from breaking apart.

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Serving Suggestions & Pairings

This salad is a natural partner to anything grilled or roasted. Pair it with:

• Grilled chicken or veggie skewers
• Chicken enchiladas for a Tex-Mex twist
• A tall glass of blueberry lemonade
• Finish your meal with big family banana pudding or edible cookie dough

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Storage Tips

• Best when fresh: Enjoy the salad right after mixing for optimal texture.
• Short-term storage: If needed, keep leftovers in an airtight container in the fridge for up to 1 day. The watermelon may release liquid, so drain lightly before serving.
• Make ahead tip: Prep the dressing and cut veggies ahead of time, then assemble just before serving.

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More Recipes You’ll Love

Keep the fresh and easy vibes going with these favorites:

• Blueberry Lemonade
• No-Bake Monster Cookie Energy Balls
• Big Family Banana Pudding
• Edible Cookie Dough
• Chicken Enchiladas

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Final Thoughts

This Watermelon, Cucumber, and Feta Salad is one of those rare recipes that manages to be bold and bright yet feather-light. It’s the perfect refresher for hot days, backyard parties, or quick lunches. One bite and you’ll wonder why you don’t make it all summer long.

Tried it? Share your twist in the comments, and don’t forget to follow along at ChefManiac.com for more crave-worthy seasonal recipes.